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8 to 9 cups
Easy
Published 2002
This classic raisin and walnut conserve is often used as a filling for a dessert tart. This recipe was inspired by one in Saveurs de mon enfance.
In a large saucepan, combine the sugar, water, cinnamon stick, cloves, and vanilla bean. (Some cooks add a bit of ground ginger or grated nutmeg.) Add the raisins and cook for 10 to 15 minutes over low heat. Add the nuts and simmer until slightly caramelized, about 10 minutes. Do not let this get too thick or it will set up like glue. Let cool, cover, and refrigerate for up to 1 month.